A quiet piece begins to speak.
Simplicity is the ultimate sophistication.
A freshly caught fish still holds the morning sea within it.
Its scent, its texture, its flavor—
they carry traces of the waters it swam through just hours ago.
That’s why we choose fish delivered straight from fishermen we trust.
Freshness isn’t just about speed.
It’s about life — still alive, still shining.
Behind every fish,
there’s the mood of the sea,
the slow shifting of the seasons,
the quiet work of human hands.
When we hold all of that in our palms,
each piece of sushi breathes with the fragrance of life.
The scent of just-caught fish tells its own story—
of what it fed on, where it traveled,
the currents it drifted through.
It’s something you can catch only for a moment,
like the ocean itself breathing.
At the market, at the port,
we listen.
We look for that one fleeting moment
when a fish shines at its most beautiful.
Sushi, to us,
is a small crystal, shaped by days upon days of quiet work.
We honor the hands behind each fish,
and gently weave the rhythm of life into every piece.
We don’t just serve "cuts of fish."
We serve the ocean.
We serve the seasons.
We serve the quiet stories of people living alongside them.
Surrounded by the deep ultramarine sea, Kozushima is where I was born and raised.
As a child, fishing was my favorite pastime.
On my birthday, I once asked for a deba knife instead of toys. I would clean the fish I caught, learning from my grandmother, and the joy on people’s faces when they said “delicious” made me return to the sea again and again.
But one day, she scolded me:
“Only catch what you can eat.”
That was the moment I first began to understand what it means to take a life in order to nourish another.
— With care, with respect, with gratitude.
That lesson remains at the heart of everything I do.
Behind every fish lies a story—of the sea, of people, of fleeting beauty.
My wish is to share a glimpse of that through each piece of sushi I serve.
I look forward to welcoming you.
Shunji Hashiba
Profile
Shunji Hashiba
Born in 1986 on Kozushima Island, Tokyo.
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2005
Enrolled at Hattori Nutrition College.
Began his sushi training under Takashi Saito—later the head chef of the renowned Sushi Saito—at a part-time job. -
2007
Graduated top of his school. -
2015
Appointed Sous Chef at Sushi Saito, specializing in private dining. -
2020
Opened Sushi Shunji as the first officially endorsed branch of Sushi Saito. -
2023
Relocated and reopened in Motoazabu, where the restaurant currently resides.
Menu
Lunch 12:00 pm 〜2:30 pm
Dinner 1st seating
5:00 pm 〜 7:30 pm
2nd seating
20:00 pm 〜 22:30 pm
Course
Omakase Course
（Served at a unified start time.）
40,000 yen ～ 50,000 yen
(excluding tax and service charge)
Please Note
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Prices may vary depending on daily market availability.
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A 10% service charge will be added.
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Major credit cards are accepted.
Regular Closures
We are irregularly closed, mainly on Sundays and Wednesdays.
Lunch service is currently offered once or twice a week on an irregular basis.
Address
1F 3-6-34 Motoazabu, Minato-ku, Tokyo 106-0046, Japan
Phone
+81-3-6434-5021
Please note that we may be unable to answer calls during and immediately before/after business hours.
Access
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9-minute walk from Exit 1C of Roppongi Station (Hibiya Line)
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12-minute walk from Exit 5a of Azabu-Juban Station (Oedo Line)
Futomaki Roll
Premium sushi rice and hand-selected nori embrace a delicate balance of crisp cucumber, silky tamago, slow-simmered shiitake, sweet kuruma shrimp, tender anago, and rare golden sesame seeds.
Each element is placed with precision to ensure a harmonious, elegant bite.
An exceptional roll, crafted as a gift of true refinement.
